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Earl Grey Fruit Cake

This healthy Earl Grey Fruit Cake is juicy and flavorful. It is made without refined sugar or oil, so it's okay to enjoy more than one slice.
Course Breakfast, Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour
Resting time 2 hours
Total Time 3 hours 15 minutes
Servings 10 slices
Calories 227kcal
Author Iryna


For the Dried Fruit Mixture

  • 3 Earl Grey tea bags
  • 3/4 c boiling water
  • 10 oz dried fruit raisins, cranberries, cherries
  • 1 orange zested

For the Batter

For a Syrup

  • 2 Earl Grey tea bags
  • 1/3 c water
  • 1 lime or 1/2 lemon juiced and zested
  • 3 tbsp Maple syrup


To make Dried Fruit Mixture

  • In a large bowl add Earl Grey tea bags, 3/4 c of boiling water and steep for 5 minutes. Remove the tea bags, carefully squeeze all liquid out of them and to the same bowl add dried fruits and orange zest. Mix everything nicely and set aside for a minimum of 2 hours (better overnight) to allow the dried fruit to soak up all the tea.

To make the Batter

  • Preheat the oven to 350 F and line a 1-pound Loaf pan with a parchment paper.
  • In a bowl with dried fruit mixture add flour, baking powder, pumpkin pie spice, nutmeg and Plant Based Egg. Give everything a quick stir and add plant milk, Maple syrup and juice of 1 small orange. Mix until you have a thick batter.
  • Spoon the batter into a loaf pan and cook for 1 hour - 1 hour and 10 minutes. (After 1 hour mark check the doneness of a loaf with a toothpick. It should come out clean).

To make a Syrup

  • Meanwhile, in a small saucepan add 2 Earl Grey tea bags, water, lime or lemon zest and juice and bring everything to a boil. After 2 minutes remove the tea bags, add Maple syrup and bring it to a boil once again. Continue cooking the syrup on a medium-high heat until the liquid reduces by half, about 5 to 10 minutes.
  • Remove cake from the oven and liberally poke it with a toothpick or a skewer. Pour the syrup all over the cake, transfer it to a wire rack and leave it to cool completely before slicing.


Note 1
I tried this recipe with all-purpose flour and it was just as delicious. If you use all-purpose flour, use 2 cups of it.
Note 2
You can substitute Plant Based Egg with "flax egg" or "chia egg". Dissolve 1 tbsp of flax or chia meal in a 2 1/2 tbsp of cold water. Mix, let it sit for 5 minutes and then incorporate into a recipe. 


Calories: 227kcal | Carbohydrates: 52.1g | Protein: 3.4g | Fat: 1.1g | Saturated Fat: 0.5g | Sodium: 7mg | Potassium: 365mg | Fiber: 3.6g | Sugar: 26.8g | Calcium: 71mg | Iron: 2mg